IGNOU BPVC 105 SOLVED ASSIGNMENT

Included:

BPVC 105 (January 2026 - July 2026) - ENGLISH

SEMESTER-IV

DISCIPLINE-SPECIFIC CORE COURSE

COURSE CODE: BPVC-105

COURSE TITLE: FOOD SAFETY AND QUALITY ASSURANCE

Attempt both parts of the assignment.

Maximum Marks: 100

PART- A: ASSIGNMENTS

Attempt all questions. All questions carry equal marks. Write your answers in about 500 words.

Marks: 5x10=50

1. Explain food safety and food quality concepts. Identify major hazards and spoilage causes. Write the role of HACCP, GMP, and GHP in preventing foodborne illnesses.

2. Describe the roles, responsibilities and interlinkages of major national food safety organisations in India for ensuring food quality, consumer protection and regulatory compliance.

3. Write the role of retail and voluntary food standards in ensuring food safety, quality assurance, consumer confidence and market access with suitable Indian and global examples.

4. Explain the structure, roles and functions of major food regulatory bodies in South-East Asia. Compare their regulatory approaches, challenges in harmonisation, and contributions to public health protection, food safety governance and international food trade, with suitable examples.

5. Describe the concepts of food fraud, food safety surveillance and food defense. Explain their interrelationships, major threats, preventive frameworks (HACCP, VACCP, TACCP). Discuss the role of regulatory authorities in protecting public health and ensuring food system integrity, with suitable examples.

PART-B: ACTIVITIES

Perform all activities. Submit the evidence (activities notebook, charts, etc.) of any FIVE Activities. For details, kindly refer to Block 6 Activities Manual.

Marks: 5x10=50

Activity 1:

Identification of food safety hazards and their sources.

Activity 2:

Prepare a list of national and international organizations involved in food safety.

Activity 3:

Compile the information/reports on the food safety incidents and food-borne disease outbreaks in India and abroad.

Activity 4:

Identification of food products with declared food allergens on labels.

Activity 5:

Study of quality changes in edible oil during repeated deep frying and storage.

Activity 6:

Compilation of information /reports on food fraud incidents in India or abroad.

Activity 7:

Compilation of information on adulterants and their testing methods as prescribed by FSSAI.

Activity 8:

Detection of adulteration in selected food products using simple home-based tests.

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